Mixed Vegetable Curry Recipe – Cow Peas & Kalpasi Delight

Last Updated on 2 months by Neha Deshmukh

Mixed Vegetable Curry Recipe – Cow Peas & Kalpasi Delight

Introduction

There’s just something so comforting about a vibrant, home-style vegetable curry, isn’t there? This Mixed Vegetable Curry is a real hug in a bowl – packed with goodness, subtly spiced, and brimming with flavour. I first made this when I was trying to use up all the veggies in my fridge, and it quickly became a family favourite. The addition of cow peas and kalpasi (dagad phool) gives it a unique, earthy depth that sets it apart. It’s a little bit special, but surprisingly easy to make!

Why You’ll Love This Recipe

This isn’t your average vegetable curry. It’s a beautiful blend of textures and tastes, with the slight sweetness of the vegetables balanced by the warmth of the spices. Plus, it’s a fantastic way to sneak in extra nutrients! It’s perfect for a weeknight dinner, a festive spread, or even just when you’re craving something wholesome and delicious.

Ingredients

Here’s what you’ll need to create this delightful curry:

• 4 cups mixed vegetables (carrot, potato, beans, cauliflower, cabbage, peas, capsicum)
• ½ cup cow peas or black-eyed peas, soaked overnight
• 2 onions, sliced
• 2 tomatoes, chopped
• 2 green chillies, slit lengthwise
• 2 tbsp oil
• 1 tsp ginger-garlic paste
• 1 tsp red chilli powder
• ¼ tsp turmeric powder
• 1 pinch kalpasi (dagad phool)
• 1 strand curry leaves
• 1 small bunch coriander leaves
• 2 tsp salt
• ½ tsp sugar

Ingredient Notes

Let’s talk ingredients! A few of these might be new to you, so here’s a little more detail:

• Cow Peas/Black-Eyed Peas: These add a lovely, slightly nutty flavour and a wonderful texture. If you can’t find cow peas, black-eyed peas are a great substitute. Soaking them overnight is key to reducing cooking time.
• Kalpasi/Dagad Phool: This is a fascinating spice! It’s a type of lichen, and it adds a smoky, earthy flavour that’s really unique. You can usually find it in Indian grocery stores. If you absolutely can’t find it, a tiny pinch of garam masala can work in a pinch, but it won’t be quite the same.
• Vegetable Variations: Feel free to get creative with your veggies! I’ve used a mix of what I had on hand, but you can easily swap in other favourites like sweet potatoes, eggplant, or even okra. Regional variations often include drumsticks or green papaya.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, chop your vegetables into bite-sized pieces. This makes them cook evenly and is just easier to eat!
2. Now, in a pressure cooker, combine the chopped vegetables, soaked cow peas (if using), salt, and green chillies with about 1 ½ cups (350ml) of water. Pressure cook for one whistle.
3. While the vegetables are cooking, let’s make the flavour base. Heat the oil in a pan over medium heat. Fry the sliced onions until they turn a beautiful golden brown.
4. Add the ginger-garlic paste and kalpasi (or garam masala if you’re substituting) and sauté for about 2 minutes, until fragrant.
5. Next, add the chopped tomatoes and cook until they become soft and mushy. Stir in the red chilli powder and turmeric powder and fry for another minute.
6. Let the onion-tomato mixture cool slightly, then blend it into a smooth paste. Set aside.
7. Once the pressure has released from the cooker, transfer the cooked vegetables to the pan with the onion-tomato paste. Add a little extra water if needed to reach your desired consistency. Bring everything to a boil.
8. Finally, season with sugar, curry leaves, and chopped coriander leaves. Mix well and let it simmer for a few minutes to allow the flavours to meld. Serve hot!

Expert Tips

• Don’t skip the soaking step for the cow peas! It really does make a difference in cooking time.
• Blending the onion-tomato mixture creates a smoother, richer gravy.
• Taste and adjust the seasoning as you go. Everyone’s spice preference is different!

Variations

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your oil doesn’t contain any animal products.
• Spice Level Adjustment: If you like things a little milder, reduce the amount of red chilli powder. For extra heat, add a pinch of cayenne pepper. My friend, Priya, always adds a finely chopped bird’s eye chilli for a real kick!
• Festival Adaptations: This curry is fantastic as part of a larger festive spread, like Onam Sadhya. You can adjust the vegetables to include those traditionally used in the Sadhya.

Serving Suggestions

This Mixed Vegetable Curry is incredibly versatile. It’s delicious served with:

• Roti or chapati (Indian flatbread)
• Steamed rice
• Paratha (stuffed flatbread)
• A side of raita (yogurt dip)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavours have had time to develop! You can also freeze it for up to a month.

FAQs

• What are cow peas and can I substitute them? Cow peas (also known as lobia) are a type of legume with a slightly nutty flavour. Black-eyed peas are the best substitute.
• What is Kalpasi and where can I find it? Kalpasi (dagad phool) is a lichen used as a spice in Indian cuisine. It adds a smoky flavour. Look for it in Indian grocery stores.
• Can I make this curry ahead of time? Absolutely! You can make the curry a day or two in advance and reheat it when you’re ready to serve.
• What vegetables work best in this curry? Really, any vegetables you like! Carrots, potatoes, beans, cauliflower, cabbage, peas, and capsicum are all great choices.
• How can I adjust the spice level? Reduce or increase the amount of red chilli powder to suit your taste.